Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/001—Spread compositions

Definitions

• the invention relates to improved plastic margarines, fat compositions therefor and to processes for their preparation.
• the invention especially relates to fat compositions suitable for preparing margarines having a high content of polyunsaturated fatty acids, which acids are provided by "liquid oils".
• Margarines with a high content of polyunsaturated fatty acids and a relatively low content of saturated fatty acids are nutritionally advantageous. Such margarines should be easily spreadable without being oily at room temperatures and this requirement sets a limit to the liquid oil content in the margarine. As nowadays margarines are often stored at low temperatures, e.g. in a refrigerator, it is further of importance that the product has an almost constant consistency over a broad temperature range, e.g. from 5°-25°C, so that it can be used straight from the refrigerator; fat compositions for such margarines can be prepared by blending a liquid oil and a suitable hardstock.
• Hardstocks are usually prepared from substantially completely hydrogenated fats and interesterified blends of such fats. With the object of decreasing the proportion of hardstock in the fat composition it was proposed in the past to remove the lower melting triglycerides from such a hardstock by fractionation, as it was supposed that such lower melting triglycerides could dissolve in the liquid oil and consequently did not contribute to the consistency of the fat composition nor to its ultimate polyunsaturated fatty acid content.
• fat compositions which comprise a liquid oil containing at least 40% of polyunsaturated fatty acid radicals and a hardstock which includes a hard fat from which the higher melting triglycerides have been removed by a fractionation treatment.
• fat and “oil” are used in this specification as synonyms.
• the terms “hardstock” and “hard fat” herein refer to fatty acid triglycerides of which at least the majority, preferably at least 90%, of the fatty acids are saturated. Such triglyceride mixtures are solid at ambient temperatures.
• the hardstock may comprise two or more different hard fats.
• a “margarine fat” is a fat blend which is suitable for use as the sole fat in margarine; such a margarine fat includes a hardstock and a liquid oil.
• liquid oil is used in this specification for glyceride mixtures that are liquid at 5°C, particularly also at 0°C. Hard fats from which the higher constituents have been removed will be indicated as “bottom fractions”.
• bottom fractions do contribute more to the hardness of the fat composition than their corresponding non-fractionated fats.
• Particularly bottom fractions are used obtained by removing the higher melting constituents amounting to 5-50%, especially 10-30% of the weight of the hard fat, particularly a hard fat containing 90% or more saturated fatty acids.
• the fractionation treatment can be effected in a manner known per se, e.g. by dry-fractionating the hard fat, which means that the hard fat to be fractionated is subjected to an appropriate temperature until fat crystals are formed, which are separated by filtration, or by wet-fractionation in the presence of either organic solvents like acetone or detergent solutions.
• the latter treatments of course should be effected at temperatures chosen dependent on the fat to be treated, the type and proportion of solvent or wetting agent used and the proportion of top fraction to be removed.
• a suitable bottom fraction can e.g. be prepared from a hard fat which prior to fractionation had been interesterified; particularly bottom fractions are prepared from a hard fat which prior to fractionation consisted of an interesterified blend of two or more substantially completely hydrogenated fats.
• a bottom fraction is used of a hard fat that prior to fractionation consisted of an interesterified fat blend of
• a substantially completely hydrogenated lauric type fat of a melting point of 30°-40°C i.e. hydrogenated coconut fat, hydrogenated palmkernel fat or hydrogenated babassu fat on the one hand and
• a hydrogenated fat containing at least 50%, particularly at least 80% of saturated fatty acids with 16-18 carbon atoms e.g. hydrogenated palm fat of a melting point of 50°-65°C, hydrogenated soybean fat of a melting point of 60°-75°C, hydrogenated groundnut fat of a melting point of 55°-65°C or hydrogenated sunflower fat of a melting point of 60°-75°C on the other hand.
• Particularly bottom fractions of hard fats are used in which the weight ratio of the hydrogenated lauric type fat to the hydrogenated fat containing at least 50% of saturated fatty acids with 16-18 carbon atoms is (5-75) : (95-25), especially (10-55) : (90-45).
• the hardstock of the fat composition of the invention can consist of one or more bottom fractions, it is even more advantageous to use hardstocks that further include a second hard fat of a slip melting point higher than that of the bottom fraction, particularly higher than that of the top fraction removed in preparing the bottom fraction.
• a suitable second hard fat in the hardstock of the fat composition of the invention is a hydrogenated fat containing at least 50% of fatty acids with 16-18 carbon atoms, particularly a fat containing at least 80% of fatty acids with 16-18 carbon atoms.
• suitable second fats are hydrogenated palm fat of a melting point of 50°-65°C, hydrogenated soybean fat of a melting point of 60°-75°C, hydrogenated groundnut fat of a melting point of 55°-65°C or hydrogenated sunflower fat of a melting point of 60°-75°C.
• a suitable fat composition to be used as a margarine fat should have a hardness value at 10°C of at least 100 and at 20°C of at least 65.
• the fat composition of the present invention preferably comprises 6-12% by weight of hardstock particularly 7-11%.
• hardstock 0-35% particularly 10-25% can consist of the second hard fat, leaving 100 to 65%, particularly 90-75% for the bottom fraction, calculated on the weight of the total hardstock.
• the remainder of the fat composition preferably consists of liquid oil, e.g. sunflower, wheat germ, soybean, grapeseed, poppyseed, tobaccoseed, rye, walnut, corn or sesame oil.
• the invention also provides a process for preparing a fat composition suitable for margarine preparation which comprises:
• the edible fat composition can be emulsified in a conventional way with an aqueous phase, at a temperature at which the fat composition is liquid.
• the emulsion is then subjected to rapid chilling; in a conventional surface-scraped heat exchanger, e.g. a Votator apparatus, as described in "Margarine" by Andersen and Williams, Pergamon Press (1965), page 246 et seq.
• a conventional surface-scraped heat exchanger e.g. a Votator apparatus, as described in "Margarine" by Andersen and Williams, Pergamon Press (1965), page 246 et seq.
• the liquid emulsion is e.g. chilled from a temperature of 35° to 45°C with a Votator-A unit to a temperature of 5°-25°C and after passing a resting tube, e.g. a Votator-B unit, the margarine is wrapped.
• the liquid emulsion is passed through one or more
• the aqueous phase can contain additives which are customary for margarine, for example emulsifying agents, salt and flavours. Oil-soluble additives e.g. flavouring compounds, vitamine etc. can be included in the fatty phase.
• emulsifying agents for example emulsifying agents, salt and flavours.
• Oil-soluble additives e.g. flavouring compounds, vitamine etc. can be included in the fatty phase.
• proportion of fatty phase in a margarine varies from about 75 to 80% of the emulsion depending on local statutory requirements for margarine.
• higher proportions of the aqueous phase can be adopted in the production of so-called low-fat spreads, which can contain as little as 35, 40 or 50 up to 60% by weight of fat.
• margarine fats can be prepared containing a small amount of the hard fat component and consequently a large quantity of liquid oil from which margarine can be made of sufficient hardness for tub-filling or even for wrapping in a parchment wrapper.
• Hardstocks were prepared from the following raw materials:
• the hardstocks were prepared by blending one or more fats of class (1) with one or more fats of class (2), interesterification of the blend obtained, removing the top fraction of the interesterified blend to obtain a bottom fraction and sometimes by blending the bottom fraction with one or more fats of class (2).
• the interesterification was carried out as follows.
• the mixture of fats was dried to a water content below 0.03% by weight and subsequently interesterified at a temperature within the range of 110°-140°C in a stirred vessel which was kept under a vacuum of e.g. 2 mm mercury, 0.01 to 0.3% or 0.5% by weight of sodium ethoxide was added as a catalyst. After about 20 minutes the vacuum was released. The catalyst was destroyed by washing the interesterified mixture with water and afterwards the mixture was dried as before.
• the fractionation was carried out as follows.
• the fat to be fractionated was dissolved in acetone (fat/acetone weight ration 1:5).
• the solution was poured into a funnel with cooling mantle and stirring device and slowly cooled to the fractionation temperature.
• the mixture was kept at this temperature for 2 h and subsequently filtered over a Buchner filter.
• the residue was washed twice with acetone, after which from both fractions the acetone was distilled off. For fractionation at high temperatures, the addition of crystal nuclei was necessary.
• the fat was heated to 80°C, poured into a vessel with cooling mantle and stirring device, and subsequently slowly cooled to the fractionation temperature. Then some solid fat was added to start the crystallization, which was continued for 4 h, after which it was filtered over a Buchner filter.
• the fat compositions were prepared by blending a hardstock with a liquid oil containing at least 40% of polyunsaturated fatty acid radicals.
• a hardstock was prepared from an interesterified fully hydrogenated blend of
• the hardstock was blended with sunflower oil (weight ratio 1:2) and dry-fractionated at 44.5°C.
• the olein, 911 grams, was recovered and the stearins, 236 grams, removed.
• the olein fraction obtained was diluted with sunflower oil to obtain a fat composition containing 90% sunflower oil and 10% bottom fraction.
• a margarine was prepared from 80% of the fat composition (including 0.1% monoglycerides of fully hydrogenated palm oil) and 20% of an aqueous phase, containing one-third of milk and two-thirds of water, using a conventional Votator arrangement consisting of two cooling cylinders and one crystallizer.
• the hardness values of the resulting margarine were:
• the margarine fat blend was melted and emulsified with an aqueous phase prepared from soured milk containing 0.1% monodiglycerides to give an emulsion containing 80% of fat.
• the emulsion was crystallized and worked in a closed tubular surface-scraped heat exchanger (Votator A-Unit), which was left at a temperature of 15°C.
• the cooling temperatures in the A-Unit were from -6°C to 10°C and 40% of the treatment emulsion was recirculated. Thereafter the crystallized emulsion was passed through a resting tube (Votator B-Unit), where it crystallized further for 160 sec. and was then liquid-filled into tubs.
• the hardness values and the dilatation values of the products obtained hardly differed from those mentioned in the previous examples.

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• Chemical & Material Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Edible Oils And Fats (AREA)
• Fats And Perfumes (AREA)

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• 1973
  • 1973-10-09 GB GB47045/73A patent/GB1481418A/en not_active Expired
• 1974
  • 1974-10-04 IE IE2059/74A patent/IE39934B1/xx unknown
  • 1974-10-07 FR FR7433632A patent/FR2246225B1/fr not_active Expired
  • 1974-10-07 CA CA210,849A patent/CA1051715A/fr not_active Expired
  • 1974-10-07 ZA ZA00746357A patent/ZA746357B/xx unknown
  • 1974-10-08 AT AT806974A patent/AT340752B/de not_active IP Right Cessation
  • 1974-10-08 FI FI2929/74A patent/FI58252C/fi active
  • 1974-10-08 US US05/513,196 patent/US3956522A/en not_active Expired - Lifetime
  • 1974-10-08 LU LU71071A patent/LU71071A1/xx unknown
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  • 1974-10-08 NL NL7413202A patent/NL7413202A/xx unknown
  • 1974-10-08 IT IT70009/74A patent/IT1043938B/it active
  • 1974-10-08 JP JP11603374A patent/JPS5616197B2/ja not_active Expired
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  • 1974-10-09 DE DE2448233A patent/DE2448233C3/de not_active Expired
  • 1974-10-09 CH CH1358774A patent/CH610188A5/xx not_active IP Right Cessation
  • 1974-10-09 ES ES430857A patent/ES430857A1/es not_active Expired
  • 1974-10-09 BE BE149370A patent/BE820879A/fr not_active IP Right Cessation

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